Crustless Pumpkin Pie

Crustless Pumpkin Pie

And yet another pumpkin recipe! Just in time for Thanksgiving.
Original Source: The Vegetarian Gourmet by Florence & Mickey Bienenfeld

8 egg whites
3/4 cup honey
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves

1 29-ounce can of pumpkin
3 cups evaporated skimmed milk (or 1 1/2 cups evaporated skimmed milk and 1 1/2 cups non-fat milk)
2 1/2 tablespoons whole wheat pastry flour

Preheat oven to 425 degrees. Whisk first 5 ingredients in a large mixing bowl until frothy. Whisk in pumpkin, milk, and flour until smooth. Pour into two 9-inch glass oven-proof pie plates. Reduce oven temperature to 350 degrees and bake for 30 minutes. Do not bake longer. Filling will set as it cools. Serves 8 to 10.

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